Unilever, with over 400 brands and global revenue exceeding €50 billion, boasts numerous brands, including Ben & Jerry's, Wall's, Breyers, and Magnum, all of which are regularly ranked among the world's top ten ice cream brands. Unilever announced that it is testing a new recipe that would allow ice cream freezers to be heated up by 6°C, potentially contributing to carbon reduction efforts within the ice cream industry.
To achieve this, not only does the ice cream recipe need to be changed, but the crust of the cone must also be ensured to be crispy while retaining the unique taste of each brand. Unilever expects this change to reduce electricity consumption and carbon emissions per freezer by 20% to 30%.
Unilever stated that ice cream is sold in retailers' freezers, and that electricity consumption in these freezers accounts for approximately 10% of Unilever's greenhouse gas footprint across its value chain. While the industry standard for freezers is set at -18°C, Unilever is experimenting with raising the temperature to -12°C in the hope of reducing its carbon footprint.
To achieve this goal, Unilever launched a pilot program in Germany in May 2022, with plans to expand to Indonesia this year. Matt Close, president of Unilever's ice cream division, stated that the pilot program will help Unilever understand the impact of increased temperatures and ensure a consistently delicious flavor. The goal isn't just for Unilever, but for the entire industry to change.
According to the Wall Street Journal, this approach could also help appeal to green-conscious consumers and even extend the ice cream's sales season. Due to rising electricity prices, many stores unplugged their freezers early last year, causing Unilever's ice cream retail sales to decline slightly in the fourth quarter of 2022.
Chris Noice, communications director for the Association of Convenience Stores, said energy costs were one of the biggest headaches for convenience stores and retailers would welcome any measures that could reduce electricity bills.
This is no easy task. Besides adjusting the ice cream recipe to allow it to withstand higher temperatures, the unique texture of the ice cream also needs to be preserved. Soft and deformed ice cream may stick to the wrapper, and the cone may become soft and not crispy. These problems must be overcome one by one.
Andrew Sztehlo, head of research and development at Unilever's ice cream division, said the research and development project has been going on for a decade, but only recently did a technological breakthrough occur.
Unilever aims to achieve zero carbon emissions in its operations (Scope 1 and 2) by 2030, halving carbon emissions across its entire product value chain, and achieving net zero emissions by 2039. Raising the temperature at which ice cream can withstand heat is just one part of the equation.
Source: Environmental Information Center (https://e-info.org.tw/node/236201)
